This tender hazelnut bread with a nutty aroma and soft pillowy texture will transport you to the bustling kitchens of Redwall Abbey!
A Feast in Redwall Abbey
Set in the fictional Mossflower Woods, the enchanting world of Redwall revolves around the adventures of its anthropomorphic animal inhabitants. Brain Jacques’ beloved children’s stories tell the heroic stories of the creatures who live in Redwall Abbey and battle many a villain. Jacques’ rich imagery surrounding the many feasts in Redwall provide the perfect inspiration for a lavish feast. Join along with Matthias and Cornflower, as we explore the wondrous culinary delights of Redwall.
To table, to table and eat what you may,
Come brothers, come sisters, come all.
Be happy, be joyful, upon our feast day,
Eight seasons of peace in Redwall.
- Mattimeo, by Brian Jacques
Loaves of nutbread
The great summer feast featured in book 3 of Redwall, Mattimeo, includes many kinds of bread. Nut bread seems to be a particular favourite and is the inspiration for this hazelnut bread. Aromatic toasted hazelnuts provide texture and flavour to this soft, nutty bread. With its toasty flavour, this hazelnut bread makes the perfect accompaniment for any cheese dish, such as the apple and sage goat cheese terrine recipe from this Redwall feast.
Ingredient Notes
Whole hazelnuts: Toasted hazelnuts are used in two ways in this soft and nutty bread. Ground hazelnuts add texture while a homemade hazelnut milk serves as the liquid in this bread. The skins can be removed after toasting the hazelnuts. Bake the hazelnuts at 350°F for 8-12 minutes until they smell toasted. You can check if the nuts are toasted by cutting one in half; the inside of the nut should be well browned. To peel the hazelnuts, wrap the warm nuts in a tea towel and rub them together. The friction will remove most of the skin. This can damage or discolour the tea towel so choose one that you don’t mind getting a bit dirty.
Yeast: This bread uses traditional active dry yeast.
Flour: Use a standard all-purpose flour for this recipe.
Honey: This bread dough is sweetened with honey. If you prefer, you can substitute with an equal amount of sugar.
How to Make Hazelnut Bread
Prepare the hazelnut milk
Bring 1 cup of water to a boil. Add half a cup of the hazelnuts to a small bowl. Pour the boiling water over the hazelnuts and set aside for 30 minutes. After soaking, transfer the nuts along with the water to a blender. Blend until the liquid is smooth. Set aside.
Activate the yeast
Warm the remaining 1/2 cup water to between 105° to 115°F. Add the sugar and the active dry yeast. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe.
Make the dough
Pulse the remaining 3/4 cup of hazelnuts in a food processor until finely ground. Set aside. In the bowl of a stand mixer fitted with a hook attachment, combine the warm hazelnut milk, melted butter, honey, salt, and the yeast mixture. Add the nuts and the flour.
Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. If the dough is too sticky and sticks to the side without forming a ball, then add another tablespoon or two of flour.
After 5 minute or so of kneading, take the dough out and lightly knead a couple of times on the counter to bring it together into a smooth ball. Transfer the dough to a greased bowl. Drizzle a little oil on top of the dough and rub it all over. Cover with cling film or a tea towel and then set in a warm place to rise for 1 to 1 1/2 hours until double in volume.
Shape the bread
After the dough has risen, punch it down to deflate completely. Lightly knead the dough to remove any air bubbles. Divide the dough in half. Shape each half into a long, thin loaf, similar to French bread.
Transfer the loaves to either a French bread pan or a parchment lined baking sheet. Cut 3 or 4 slashes with a sharp knife on top of each loaf. Cover with a tea towel and let rise in a warm place for 30 minutes, until double in volume.
Bake the bread
Preheat the oven to 375°F. Make an egg wash by whisking the egg with a teaspoon of water. Brush the egg wash over each loaf. Bake for 20 to 25 minutes until the bread is golden brown and cooked through. The bread should sound hollow when tapped on the bottom.
Serve the hazelnut bread
Let the bread cool briefly before serving. This hazelnut bread is perfect served alongside a cheese dish, like an Apple and Sage Goat Cheese Terrine, another recipe from this Redwall-inspired feast. Enjoy!
